Want to become an expert in soup cooking: learn about cooking Asian soups this week! This week is about the similarities and differences between European soup cooking and Asian soup cooking. Learn the principles of coooking Asian soups - the basic preparations, steps. Get an overview of the ingredients commonly used in Asian soup cooking. By the end of the week you will know how to approach cooking Asian soups and will not anymore be overwhelmed by the choice of ingredients in Asian grocery stores.

The recordings and support are in English or Russian. You determine the date when you start your cooking week (valid for 6 months).

After you've signed up in you will receive

• a recorded presentation (around 10 min.)
• a written outline of the presentation
• recipes to cook along
• a short one-to-one Q&A session in the beginning of the week
• ongoing support (whatsapp) throughout each cooking week.

Want to become an expert in soup cooking: learn everything about cooking hearty soups this week! Join this cooking week and you will learn about the steps in preparation of hearty soups, get to know how to choose and prepare the ingredients for different types of soups. These soups are all about meat and vegetablee: learn how to choose the best cuts and how to treat them so as to get the most delicious hearty soup to serve to your loved ones.

The recordings and support are in English or Russian. You determine the date when you start your cooking week (valid for 6 months).

After you've signed up in you will receive

• a recorded presentation (around 15 min.)
• a written outline of the presentation
• recipes to cook along
• a short one-to-one Q&A session in the beginning of the week
• ongoing support (whatsapp) throughout each cooking week.

Want to become an expert in soup cooking: learn everything about cooking creamed soups this week! Join this cooking week and you will learn about the steps in preparation of creamed soups, get to know how to choose and prepare the ingredients for different types of soups. By the end of the week you will become a master in cooking creamed soups and will be able to cook creamed soups of any ingredients you have at hand without a recipe.

The recordings and support are in English or Russian. You determine the date when you start your cooking week (valid for 6 months).

After you've signed up in you will receive

• a recorded presentation (around 10 min.)
• a written outline of the presentation
• recipes to cook along
• a short one-to-one Q&A session in the beginning of the week
• ongoing support (whatsapp) throughout each cooking week.

Want to become an expert in soup cooking: stocks is the first step to master! Stocks are the first layer of any soup. Join this cooking week and you will learn about the steps in stocks preparation, get to know how to choose and prepare the ingredients for different types of stocks. Explore how to prepare the most delicious foundation for any soup you cook.

The recordings and support are in English or Russian. You determine the date when you start your cooking week (valid for 6 months).

After you've signed up in you will receive

• a recorded presentation (around 20 min.)
• a written outline of the presentation
• recipes to cook along
• a short one-to-one Q&A session in the beginning of the week
• ongoing support (whatsapp) throughout each cooking week.

Want to become an expert in soup cooking: join this 4 week marathon and cook along! You will learn about the basic steps in soup preparation, get to know how to choose and prepare the ingredients for different types of soups, explore different flavour enhancing preparations like soffrito, rouille, etc., and expand your soup repertoire.

After you've signed in, you will receive a link to a recorded presentation ( each presentation lasting 10-20 min, one per week) as well as recipes to cook along, a short one-to-one Q&A session in the beginning of each week and ongoing support throughout each cooking week. You determine the date when you start your 4 week marathon. After that the weeks run consecutively.

The recordings and support are in English or Russian.

Menu

• Week one: Stocks and broths: basics, equipment, preparations
• Week two: Creamed soups
• Week three: Hearty soups
• Week four: Asian soups